Cream-Filled Pastry Roll

Unroll the puff pastry until it's 0.5 cm thick

Cut out two circles: one 15 cm in diameter and one 17.5 cm

Wrap the smaller circle around a filling of your choice, then refrigerate for 30 minutes

Make a ball with the leftover dough and refrigerate as well

Roll out the leftovers to a thickness that's slightly firmer than before, but not frozen

Cut into flower or leaf shapes using a cookie cutter

Place the cheese and decorations in the freezer for 20 minutes (not longer)

Place the smaller circle on a parchment-lined baking sheet

Place the cheese in the center

Brush with water around the edges of the dough

Cover the cheese with the larger circle of dough, pressing gently to seal

Freeze for 10 minutes

Trim the excess dough from the edges, forming half-moon shapes

Prepare a paper tube by wrapping it twice around an pencil

Melt butter and coat the outside, then remove the pencil

Cut a small circle from the top of the dough and insert the tube

Brush the dough over the cheese with beaten egg to create a design

Coat the entire surface with the remaining egg

Bake in a hot oven (200°C) for about 20 minutes, or until golden brown

Let cool for 30-40 minutes before serving to prevent the cheese from oozing out when you cut the dough.